Finally, the vegan ricotta you have been waiting for. This recipe takes about 10 minutes. Vegan basil ricotta relies on pesto for flavour and it really gives this vegan cheese a punch of basil!
This stuff is life-changing.
I love cheese. I admit it, I do. I really, really do.
And I have yet to find a commercial vegan cheese that I like. Not-a-one. Attempts to make my own have been meh at best. I've dumped more batches of orange goo than I should admit. I'm convinced that there must be something out there that is good. And easy. And does not require expensive equipment and ingredients, because I just can't buy another largish small kitchen appliances that I never use. {I'm looking at you.. Juicer and your best friend Bread Machine}. I've been kinda stubborn about this.
So after all this trial and error, I've discovered this. A vegan ricotta cheese that is just perfect. Exactly right. The texture is right. Flavour is right. Everything is right.
Happily, I have finally found a vegan cheese that I can dollop on top of my soup, slather on my morning toast, or stuff into a pita or two for lunch.
If you plan ahead just a bit and get the cashews soaking ahead of time, you can whip this up in about 10 minutes and then it is ready to serve. Although, I think this ricotta benefits from a 30-minute chill before serving.
It will keep for about a week, well covered and refrigerated.
How to make vegan basil ricotta
Soak the cashews. At least 30 minutes, overnight is even better. From morning until just before you are going make this and proceed.
Unflavoured, unsweetened, almond or cashew milk. This is a must. For goodness sake don't use flavoured, and avoid sweetened at all costs.
Lemon. Lemon juice is necessary to give this vegan ricotta a bit of tang - similar to reach cheese. Without it, it will still taste nutty.
Salt. Be generous with the salt, because cheese is salty!
Tofu. Tofu mellows out the cashews, adds a bit of texture and mouth feel. Otherwise, the cashews will just get creamy. Firm tofu will provide just a bit of the texture you are looking for.
Pesto. This is for the basil flavour of course. Pesto is an easy cheat for this recipe. It is already well-balanced and full of flavour.
Blend. You will blend all the ingredients except the tofu until smooth and creamy. Then just at the end, crumble in the firm tofu and just pulse a few times. That is it! You want the tofu to keep some of its texture.
📖 Recipe
Vegan Basil Ricotta
Ingredients
- 1 cup cashews soaked at least 30 minutes in hot boiling water or overnight in cool water
- ¼ cup unflavoured unsweetened almond or cashew milk
- 1 tablespoon good quality extra virgine olive oil
- 1 tablespoon lemon juice about juice from half a lemon
- generous pinch of salt
- 4 oz of firm tofu drained and patted (or gently squeezed of excess moisture)
- 3-4 tablspoons pesto be sure to check it is vegan or dairy-free
Instructions
- Soak cashews for a least 30 minutes, but 4-6 hours is ideal. Drain after soaking. Discard soaking water.
- Add cashews and milk to the jar of a blender and blend until smooth and creamy. This can take several minutes, depending on your blender. Scrap the sides of the bowl down several times. You are going for smooth and creamy and fluffy, not nut-butter thick. It might still be a bit grainy- and that is okay. Add lemon juice, pesto, olive oil and a generous pinch of salt. Blend again. Taste for seasoning. Adjust if necessary.
- Crumble in tofu and pulse a few times until tofu is broken up and evenly incorporated throughout the mixture. It will look like ricotta at this point. Add a splash of milk if its a bit too thick, pulse, then serve. Cheese will keep for about a week, covered and refrigerated.
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